Bayou Beer

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Northwest Pale Malt American Barleywine Hopasaurus

June 14th, 2013

Well I purchased a giant sack of American 2 row on the club group buy, I have a lot of American hops in 4 ounce bags and I’m down to my lasst 7 bottles of barleywine in 6 months.   So lets brew some barleywine!   I’m going to do 10 gallons but space them out a couple of weeks.   I just don’t have the tools to do 10 gallons of barleywine in one day so I’m planning for two brew days.    I’m taking some of the feedback about the hopping in my Harley of Barley beer and applying it hoping to come up with a real gem for the end of 2013.

Update: 7/13/2013  – This beer has been fermenting for about a week.   I’m really happy with the Northern Brewer hops in this guy as they were a nice smelling very ruddy, woody and just pleasing hop to smell.    I have a feeling this guy will be very different than anything else I’ve brewed.  I did forget to add the additional DME until right at the end when I was throwing in my aroma hops so I had to cook the whole thing about another 5 minutes to mix that in.  So some aromatics were likely lost but if it comes out fantastic I’ll repeat that mistake!  Who knows but at 80 IBU this should be the most bitter barleywine ever.   Really will need time to age and mellow I would think.

Update 8/3/2013 – The fermentation appeared to go well but the fermentation apparently dropped out around 40% apparent attenuation. I stopped by Cuban Liquor and picked up a packet of Safale us-05, made a one liter starter and got it chugging real good then pitched it active. After about 24 hours a nice Krausen has formed up and with any luck it should finish. The beer tastes very nice albeit too sweet since it’s only half finished.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 180 min 23 1.095 1.016 10

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
0 - 0 0 - 0 0 - 0 0 - 0 0 - 0 0 - 0 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 20 lbs 70.18
Munich Malt 3 lbs 10.53
Extra Light Dry Extract 2 lbs 7.02
Caramel/Crystal Malt - 40L 1 lbs 3.51
Cane (Beet) Sugar 1 lbs 3.51
Caramel/Crystal Malt - 20L 0.75 lbs 2.63
Caramel/Crystal Malt -120L 0.25 lbs 0.88
Pale Chocolate Malt 0.25 lbs 0.88
Special B Malt 0.25 lbs 0.88

Hops

Name Amount Time Use Form Alpha %
Northern Brewer 1.5 oz 60 min Boil Pellet 8.5
Columbus (Tomahawk) 1.5 oz 60 min Boil Pellet 14
Simcoe 1.5 oz 5 min Aroma Pellet 13
Cascade 1.5 oz 5 min Aroma Pellet 5.5
Northern Brewer 1.5 oz 5 min Boil Pellet 8.5

Miscs

Name Amount Time Use Type
Lactic Acid 60 min Mash Water Agent
Calcium Chloride 60 min Mash Water Agent
Whirlfloc Tablet 15 min Boil Fining
Gypsum (Calcium Sulfate) 60 min Mash Water Agent
Epsom Salt (MgSO4) 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
California Ale V (WLP051) White Labs 73% 66°F - 70°F

Notes

This is a rework of my Harley of Barley recipe trying out Great Northwestern Pale Malt. I'm also using the hops I have on hand which are American and fairly new to me. I'm going for a radically different hopping schedule this time. Cane sugar to be added to primary after 3 days of fermentation.

 

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